|All purpose flour||3⁄4 Cup (12 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Strawberry guava juice/Peach / apricot / orange juice||1⁄2 Cup (8 tbs)|
|Egg substitute/1 large egg, beaten||1⁄4 Cup (4 tbs)|
|Grated lemon zest/Orange zest||1 Tablespoon, or thinly sliced and snipped|
|Unsalted margarine/Butter||3 Tablespoon, melted|
|Sugar substitute/5 tablespoons granulated fructose||2 Tablespoon|
|Fresh blueberries||1⁄2 Cup (8 tbs) (Picked Over But Not Washed)|
Preheat oven to 400Â°.
Oil spray 2 nonstick small 12-section muffin pans or use nonstick pans.
In a bowl, whisk together the flours and baking powder.
In a large bowl, beat together yogurt, juice, egg substitute, zest, melted margarine, and sugar substitute.
Stir dry ingredients into the wet mixture until just combined.
Fill each prepared muffin section half full.
Push whole berries into the center of each muffin, being careful not to touch the sides.
Based on berry size, use three or four per muffin.
Finish filling muffin sections.
There will be enough batter for 6 muffins in the second pan.
Bake 25 minutes or until knife inserted in center comes out clean.
Remove from oven, cool for 5 minutes and transfer from pan to a rack.